We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Garlic Herbed Potato Wedges

10

45

Cherry

These spuds are tossed in a garlic, rosemary, and thyme mix, then roasted on the Traeger till golden brown. Serve them as a side dish or dip 'em in your sauce of choice.

6

Activating this element will cause content on the page to be updated.

:

main

  • 6 Large russet potatoes, cut into wedges

  • 3 Tablespoon Olive oil

  • 6 Clove garlic, peeled and crushed

  • 1 Tablespoon fresh chopped rosemary

  • 1 Tablespoon fresh chopped thyme

  • sea salt and freshly cracked black pepper

  • 1

    When ready to cook, set Traeger temperature to 350° F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    Line a large baking sheet with parchment paper. Place the potato wedges on the baking sheet, then drizzle over the olive oil, add garlic, sprinkle over rosemary and thyme, and season well with sea salt and freshly cracked black pepper. Toss everything to mix.

    • 6 Large russet potatoes, cut into wedges

    • 3 Tablespoon Olive oil

    • 6 Clove garlic, peeled and crushed

    • 1 Tablespoon fresh chopped rosemary

    • 1 Tablespoon fresh chopped thyme

    • As Needed sea salt and freshly cracked black pepper

  • 3

    Bake 40 to 45 minutes until potatoes are cooked through and golden brown. Enjoy!

    350 ˚F

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.